Gluten Free - Dairy Free - Refined Sugar Free
This recipe is your ticket to having a wonderful breakfast each morning throughout your busy work week. It is also an easy, quickly thrown together egg dish for the next brunch that you host or attend. You can simply leave it out for folks to serve themselves or plate it and add finishing touches with avocado slices, a bed of greens, herbs, and fresh cut tomatoes.
The addition of vegetables in this egg bake ensures that you are getting some of that good stuff in first thing in the morning. This dish contains (healthy) fat, fiber, and protein all in one serving. That is the perfect combination for a nutritious breakfast that will satiate and power you throughout the morning. I recommend having a small side salad with your egg bake because we can always use more greens in our life.
Feel free to tweak the vegetables used, omit the sausage, or change up the spices. This is a great dish that really can be made with whatever is in your fridge on the day that you prep it. Get playful with it and be sure to let us know any changes that you make in the comments section below. We’d love to hear about what you’re cooking up! Feel free to share on social media too. Just be sure to tag us @freshthings1st on Facebook and @freshthingsfirst on Instagram with the hashtag #freshthingsfirst to ensure that we see it.
Egg & Sausage Bake
Prep: 15 min., Bake time: 25 - 30 min., Total time: ~ 45 min.
Makes: 9 servings
2 tsp. grass-fed ghee or coconut oil
1⁄4 red onion, diced
1 large bell pepper, diced
2 organic chicken sausages*, quartered and chopped
1 tsp. dried oregano
1⁄2 tsp. crushed red chili flakes
2 cups organic spinach, chopped
10 organic pasture raised eggs
1 Tbsp. water
Pre-heat the oven to 350° F and lightly grease a 9 x 9-inch ceramic/glass baking dish with ghee or coconut oil.
Heat a skillet over medium heat with ghee. Sauté the onion until translucent (~ 5 minutes).
Add bell pepper, sausage, oregano and chili flakes. Sauté for 5 minutes (assuming that your sausage is precooked). Remove from heat.
Add spinach and toss to evenly distribute the vegetables then pour into a greased baking dish.
In a large bowl, whisk the eggs and water until fluffy. Pour the eggs over the
Place in the oven and bake for ~25 minutes until the eggs fluff up and a knife
inserted in the center comes out clean.
Prep: make your egg bake on a Sunday evening and you’ll have breakfast prepared for the week ahead.
Storage: once cooled, cut into squares and store in single serve or large sealed containers. This will keep well in the refrigerator for up to 1 week.
Toppings: when serving, you can eat as is or take it up a notch and top it off with fresh herbs, avocado slices, salsa, hot sauce, etc.
*I like Bilinksi’s Mild Italian with Bell Peppers Organic Chicken Sausage, Applegate Organic Fire Roasted Chicken Sausage, and Trader Joe’s Italian Organic Chicken Sausage
Let us know what you think in the comments section below.